Recipes

Ingredients

• 2/3 cup arboreal rice
• 4 cups beef stock
• Virgin olive oil.
• 1/2 Brown onion, chopped
• 1/3 cup coarsely chopped bell pepper, red, yellow, green
• small package dried Chanterelle mushrooms, sliced into large bits
• 2 tblspn crushed garlic
• 2 pinches marjoram
• 2 pinches thyme
• salt
• pepper
• 2 Small loin lamb chops.
• 1 tbspn butter in small chunks
• Grated Romano cheese
• Soak the dried mushrooms in 1 cup water.
• Remove the lamb from the bones and cut the meat into large chunks. Discard all of the fat except three quarter inch thick, 1 inch long strips.
• Combine the lamb bones and the stock in a saucepan and heat to almost boiling.